桑椹酒的自然发酵工艺研究

摘要

通过自然发酵技术制备口味酸甜适宜, 果香和酒香协调的桑椹酒.以成熟桑椹为原料, 采用正交实验研究自然发酵工艺的最佳参数.结果 表明, 最佳发酵条件为:发酵温度25 ℃, 发酵时间7 d, 加入白酒量18 mL/kg, 偏重亚硫酸钾 (K2S2O2)添加量25 mg/kg.采用最佳发酵条件酿制的桑椹酒, 酒精度为11 ％vol±1 ％vol (20 ℃), 风味品质理想.%Mulberry wine with enjoyable taste and harmonious aroma was produced by natural fermentation. The optimum fermenting parameters were determined through orthogonal test as follows: fermenting temperature was at 25 ℃, fermentation time was 7 d, the adding amount of Baijiu was 18 mL/kg and the adding amount of K2S2O2 was 25 mg/kg. Under the above conditions, alcohol content of the produced wine could reach up to 11 ％vol±1 ％vol (20 ℃), and the flavor and the quality of the produced wine was ideal.